Research on Fermentation Techniques of Honey-mulberry Wine

Fermentation technology is the decisive factor to fruit wine quality.The factors influencing the fermentation of honey-mulberry wine were investigated.The results were as follows: protoplast fusant F6 was adopted,the optimum conditions for primary fermentation included the initial sugar concentration was 24 %(reducing sugar concentration was 220.4 g/L),the initial pH value was 3.3～3.6,the initial SO2 concentration was 100～150 mg/L,inoculation quantity was 5 %～11 %,loading volume was 60 %～80 %,and fermentation temperature was at 24～25 ℃;Furthermore,the optimum temperature for secondary fermentation was at 10～15 ℃.